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Rhubarb shrub drink is one of those delightful, old-school recipes that feels both nostalgic and refreshing. In this article, we’ll dive into the story behind this fruity, vinegar-based syrup and how to make your own at home, perfect for springtime sipping, whether you’re into mocktails or fruity sodas. We’ll cover how to prepare it with pantry ingredients like sugar and apple cider vinegar, how to preserve it, and how to use it creatively in drinks.
From garden rhubarb to glass, you’ll learn how to turn a few stalks into a tart, sweet, and slightly tangy syrup that lasts for weeks. This non-alcoholic drink base is incredibly versatile. Add it to sparkling water, herbal iced teas, or mix with fresh herbs like mint or basil. We’ll also answer FAQs like how long shrubs last, how to customize them, and how they tie into the tradition of colonial-era preserving.
Let’s begin with the story and how this unique drink became part of our kitchen routine.
Rhubarb Shrub Drink & My Story
What is a Rhubarb Shrub Drink?
I first discovered the idea of a rhubarb shrub drink when my garden exploded with rhubarb one spring. I didn’t want to make yet another pie, though this crustless rhubarb custard pie remains a family favorite. I needed something simple, refreshing, and beginner-friendly. That’s when I stumbled across this concept of “drinking vinegar,” a sweet-tart fruit syrup that’s easy to preserve.
A shrub is basically a combination of fruit, sugar, and vinegar. You let the fruit macerate in sugar, then stir in vinegar and strain the mix. The result? A vibrant syrup that adds zing to any drink. And with rhubarb’s bold flavor and striking color, it becomes a beautiful way to say hello to spring.
This recipe became my go-to when I wanted a drink that felt fancy but took zero effort. I started serving it to friends, especially when they visited and asked for “something not too sweet.” Little did they know they were sipping a centuries-old drink that came from a time when refrigeration didn’t exist, and people preserved their harvests in vinegar
A Recipe Born from Chaos and Curiosity
Hi, I’m Anella Lama, the mom behind Nelkoss Recipes. When my family moved abroad, I had no kitchen skills, two hungry kids, and no idea where to start. One spring, I ended up with too much rhubarb and not enough pie crust. In a moment of curiosity, I made my first shrub. It was a mess, too sour, too strong, but it sparked something.
Over time, I learned the right balance of fruit, sugar, and apple cider vinegar. I even used leftovers from our strawberry rhubarb compote to experiment. That’s how this refreshing shrub drink became a family favorite and how I discovered the joy of making simple, real food with love.
Table of Contents
Table of Contents
Rhubarb Shrub Drink: A Tangy, Old-Fashioned Fruit Syrup You’ll Love
Ingredients
- 2 cups chopped fresh or frozen rhubarb
- 1 cup sugar white or raw cane sugar
- 1 cup apple cider vinegar raw, unfiltered
- Optional: 4–5 fresh mint or basil leaves for steeping
Instructions
- 1. In a clean bowl or jar, combine rhubarb and sugar. Stir to coat.
- 2. Cover and refrigerate for 24 to 48 hours, stirring once or twice. Rhubarb will release liquid and create syrup.
- 3. Stir in apple cider vinegar and mix well.
- 4. Let sit at room temperature for 1 hour, then strain out solids.
- 5. Transfer shrub syrup to a clean glass jar or bottle and refrigerate.
- 6. Let flavors mellow for 2–3 days before using.
- 7. To serve: Add 1–2 tablespoons shrub to sparkling water or iced tea over ice. Garnish with fresh herbs.
Notes
Nutrition
How to Make Rhubarb Shrub Drink
Simple Ingredients, Big Flavor
The beauty of a rhubarb shrub drink lies in its simplicity. You only need three base ingredients: rhubarb, sugar, and apple cider vinegar. No fancy tools. No fermentation. Just real food made the old-fashioned way. Here’s the classic ratio:
- 2 cups chopped rhubarb (fresh or frozen)
- 1 cup sugar
- 1 cup apple cider vinegar (raw, unfiltered for best depth)
You start by combining chopped rhubarb and sugar in a bowl. Let it sit in the fridge for 24–48 hours. The sugar pulls out all the moisture, creating a naturally bright syrup. After that, stir in the vinegar, strain it into a clean jar, and that’s it. You’ve got your shrub base.
It’s the kind of preserving technique that makes sense when you’ve got more rhubarb than you know what to do with, just like in our strawberry rhubarb jam or rhubarb banana bread. A shrub turns your fruit into something you can enjoy for weeks.
Customize It with Herbs or Natural Sweeteners
While the base recipe is timeless, you can absolutely make it your own. Want a more herbal twist? Add a few sprigs of mint or basil during the steeping phase, then strain them out. Craving a richer sweetness? Try replacing part of the sugar with honey for a golden undertone, much like in a honey rhubarb shrub.
You can even use different vinegars. Red wine vinegar adds warmth. White balsamic softens the acidity. Just make sure whatever you use is of drinkable quality. This isn’t the time for harsh or cleaning-grade vinegar.
Once strained, your shrub can chill in the fridge for 4–6 weeks. Bonus tip: let it mellow for 2–3 days before using it tastes better once the flavors settle.
In the next section, we’ll explore how to use this syrup to make easy, bubbly mocktails at home.
Rhubarb Shrub in Everyday Drinks
Mocktails, Sparkling Waters & Everyday Sippers
Once you’ve made your rhubarb shrub, you’ll find it’s incredibly versatile. The most basic way to enjoy it is in a glass of sparkling water or club soda, 1 to 2 tablespoons of shrub over ice, topped with bubbles, and maybe a squeeze of lemon. It’s like a soda, but way more refreshing, with none of the processed ingredients.
Want something a little more elevated? Mix your shrub with muddled fruit or herbs. A favorite in our house: rhubarb-mint fizz, a splash of shrub, fresh mint leaves, crushed ice, and sparkling water. It’s the perfect warm-weather drink, especially alongside our strawberry rhubarb cake on the patio.
Another great idea? Mix a bit of shrub into iced tea or lemonade for a tart twist. You can even drizzle it over crushed ice with chopped fruit for a grown-up snow cone vibe. It’s a fun way to serve a crowd at a summer picnic without alcohol.
Beyond Beverages: Culinary Uses of Shrubs
While shrubs are mostly known as drinks, don’t forget their potential in the kitchen. That tangy-sweet syrup makes a fantastic glaze for roasted veggies or drizzled over fruit salad. You can also use it to finish grain bowls or as a zippy salad dressing base, just whisk with olive oil and a pinch of salt
Shrubs fit right into the broader tradition of homemade fruit syrups and preserving seasonal abundance. If you’ve ever made banana rhubarb muffins or a batch of rhubarb muffins, you know that rhubarb adds brightness to both sweet and savory dishes.
Think of rhubarb shrub as your kitchen’s flavor booster, one that’s quick to make and fun to share. Whether you’re cutting back on sugar or skipping alcohol, this is one treat that feels like a celebration in a glass.
Next, let’s talk about shelf life and FAQs you need to know before bottling it up.
Preserving Rhubarb Shrub & Your Questions Answered
How Long Does Rhubarb Shrub Last?
One of the best things about rhubarb shrub is its shelf life. Once you strain and bottle the syrup, it can last up to 6–8 weeks in the fridge, and sometimes longer if your jars and utensils were sanitized properly. Vinegar acts as a natural preservative, keeping everything safe and fresh.
For best results, store your shrub in a glass bottle or jar with a tight lid. Avoid plastic, as vinegar can interact with it. Over time, the sharpness will mellow, and the flavor will deepen a little like aging a good sauce.
If you love having seasonal syrups on hand, this is the kind of recipe that lets you preserve rhubarb without freezing or canning. It’s just like having rhubarb bread in your freezer, only now, it’s in a bottle, ready to pour.
Conclusion: A Tangy Tradition, Reimagined for Modern Kitchens
Rhubarb shrub drink is more than just a pretty pink syrup; it’s a time-tested method of preserving fruit and bringing flavor to your glass in the simplest way. Whether you’re making mocktails, flavoring soda water, or crafting your own herbal tea blend, this sweet-tart syrup adds depth and brightness to every sip.
From early spring rhubarb harvests to quiet afternoon sips, this shrub recipe has become part of how we connect, slow down, and enjoy what we have on hand. It’s a beautiful reminder that simple ingredients, fruit, sugar, and vinegar, can create something truly special.
If you’ve tried our crustless rhubarb custard pie or strawberry rhubarb jam, you know that rhubarb is bold, refreshing, and full of possibility. This shrub captures all of that in liquid form.
So pour a splash over ice, take a sip, and taste a piece of spring any time of year.
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FAQ: Rhubarb Shrub Drink (People Also Ask)
What is a shrub?
A shrub is a sweet-tart syrup made by macerating fruit with sugar, then adding vinegar. It’s also called a “drinking vinegar,” perfect for mocktails and mixers.
How do you make a rhubarb shrub?
Chop rhubarb, mix with sugar, let it sit for 24–48 hours, then stir in vinegar and strain. Chill the liquid and use it in drinks. It’s simple and beginner-friendly.
What can you do with shrub syrup?
Add it to sparkling water, mocktails, iced tea, or drizzle over fruit. It’s great in vinaigrettes, glazes, and even dessert sauces.
Can shrubs include herbs or flavor variations?
Absolutely. Try fresh basil, mint, ginger, or cinnamon during steeping. You can also swap apple cider vinegar for red wine or white balsamic vinegar.
How long does a shrub keep?
Most keep for 6–8 weeks refrigerated. Shake before using and discard if it ever smells off or develops mold.
With just rhubarb, sugar, and apple cider vinegar, you’ve created a vibrant syrup with roots in the colonial era—and now a staple in your fridge.
